When you picture yourself eating oysters, are you always at a restaurant eating them on the half shell? Do you even buy oysters to cook with or eat at home? Let’s change that. And let’s make that change permament by learning from Chef Chris Dodson, who is a sous chef at the 3 Michelin starred restaurant Alinea in Chicago. Alinea is currently the only restaurant in Chicago with 3 Michelin stars.

In this virtual cooking class we will be making an oyster pan roast with shucked oysters and their liquor. The liquor is the briny liquid in the shell that brings the salinity and should not be wasted.

We will also be making an avocado toast with smoked oysters. Smoked oysters are sold in cans or tins. After this class, you will always have a few cans in your pantry. And to go on this smoked oyster avocado toast, we will be making a hot sauce! Fresno chilies are preferred if you can get them, but Chef Chris say you can also use jalapeños.

When is this virtual cooking class?

Date: Saturday, June 25th
Time: 7pm Eastern/4pm Pacific
Price: $35/household
Platform: Live and interactive cooking class via Zoom

What are we making in this virtual cooking class?

• Oyster Pan Roast

• Smoked Oyster Avocado Toast

• Hot sauce

• Old Fashioned

Special Equipment:
Blender (for the hot sauce)

Ingredients: (a list of exact quantities will be sent within 24 hours of signing up for this class)

Sourdough bread rolls or Brioche buns
Heinz chili sauce
Heavy Cream
Shucked oysters (and their liquor)
Onion
Avocado
Garlic
Parlsey
Chili flakes
Lemon
Canned/tinned smoked oysters
Vinegar
Salt
Sugar
Fresno Chilies
Bourbon
Demerara sugar
Bitters
Ice cubes